Simple Dump and Go Crockpot Teriyaki Chicken (Print Version)
Whip up this easy Dump and Go Crockpot Teriyaki Chicken for a weeknight win. Just toss ingredients in the slow cooker for a flavorful, low-effort meal.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 240 Minutes minutes
Total Time: 255 minutes
Servings: 5 Servings
Difficulty: Beginner
Cuisine: Asian
Dietary: Dairy-Free, Gluten-Free
# Ingredients:
→ Main Ingredients
01 -
2 lbs boneless, skinless chicken thighs
02 -
2 tbsp cornstarch
03 -
2 tbsp cold water
→ Teriyaki Sauce Base
04 -
1/2 cup low-sodium soy sauce (or tamari for GF)
05 -
1/4 cup packed brown sugar
06 -
2 tbsp rice vinegar
07 -
1 tsp sesame oil
→ Flavor Boosters
08 -
1 tbsp fresh ginger, grated
09 -
4-5 cloves garlic, minced
→ Finishing Touches
10 -
Sesame seeds, for garnish
11 -
Green onions, sliced, for garnish
# Instructions:
01 -
First things first, grab those beautiful chicken thighs. Pat them dry with a paper towel; this helps them absorb all that glorious flavor. I usually trim off any super fatty bits, but honestly, a little fat adds moisture. In a medium bowl, whisk together the soy sauce, brown sugar, rice vinegar, grated ginger, minced garlic, and sesame oil. This is the heart of your <strong>Dump and Go Crockpot Teriyaki Chicken</strong>, so give it a good whisk until the sugar dissolves. You'll already start to smell that amazing sweet-savory aroma!
02 -
Now for the 'dump' part! Place the chicken thighs directly into your slow cooker. Just pile them in there, no need for fancy arranging. Pour that incredible teriyaki sauce mixture evenly over the chicken. Make sure each piece gets a good coating. I usually give the crockpot a little shake to settle everything. This is where the magic begins, honestly. Don't worry if it looks a bit soupy; that's exactly what we want for now.
03 -
Pop the lid on your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. I usually go for low if I'm leaving it all day, but high is perfect for a quicker dinner turnaround. Your kitchen will start to smell absolutely divine, trust me. That warm, sweet-savory scent is just heavenly, a promise of dinner without the fuss.
04 -
When the chicken is cooked through and super tender (it should shred easily with a fork!), carefully remove the chicken from the crockpot and set it aside. In a small bowl, whisk together the cornstarch and cold water until smooth. Pour this slurry into the hot sauce in the crockpot, stirring constantly. Cook on high for another 15-20 minutes, or until the sauce has thickened to your liking. I usually let it bubble gently, watching it transform.
05 -
While the sauce is thickening, use two forks to shred the cooked chicken. You can do this right on a cutting board. It should practically fall apart, it's that tender! Once shredded, return the chicken to the thickened sauce in the slow cooker. Stir it all together, making sure every strand of chicken is coated in that glossy, flavorful teriyaki goodness. This step is so satisfying, seeing it all come together.
06 -
Your <strong>Dump and Go Crockpot Teriyaki Chicken</strong> is ready! Ladle generous portions over steamed rice. Don't forget to sprinkle generously with sesame seeds and freshly sliced green onions for that perfect finish. The aroma of the finished dish is truly something, a blend of sweet, savory, and fresh. It's truly a weeknight hero in my book, and I bet it'll be yours too!
# Notes:
01 -
Always use cold water for your cornstarch slurry to avoid lumps; nobody wants a lumpy sauce, honestly.
02 -
For extra depth, try adding a tablespoon of hoisin sauce to the teriyaki base. It adds a lovely richness!
03 -
Leftovers store beautifully in an airtight container for 3-4 days in the fridge.
04 -
Serve with a sprinkle of toasted sesame seeds and thinly sliced green onions for that restaurant-quality finish.
# Tools You'll Need:
01 -
Slow cooker (Crockpot)
02 -
whisk
03 -
measuring cups and spoons
04 -
small bowl
# Nutrition Facts (Per Serving):
Calories: 375 kcal
Total Fat: 18 g
Total Carbohydrate: 28 g
Protein: 33 g